What are your thoughts on scratch vs mix cakes, especially if you want to start a business. I struggle with this because I can't find many scratch cake recipes that are as moist as the cake mix (doctored up). I am also concerned about the reactions of clients if they find out the cake is from a mix.

If you do a search you will find lots of threads on this. Probably more insight on earlier threads than you may receive on this one because the question has been asked so many times before.

As I say every time, you will get a different answer from everyone and you will have to figure out what is best for you. I suggest also that you do a search on this subject and you will find numerous threads.

Diane

I saw a great reply in another thread about this- if a customer asks whether they bake from scratch, their reply was, "I start with some premeasured dry ingredients." Since you doctor the cake mix and like the outcome the best, you might want to find your own spin on this phrase!

I love that response!

thank you so much I was wondering about the same thing

OK, I am not intending to start a business any time soon; but if you want to avoid the whole "I only do cakes from mixes" conversation; you could find a couple of really good scratch cake recipes (I love Toba Garrett's choco fudge cake), and offer them as "signature" or something or other. That way, if someone does ask if you use mixes (I have a feeling that will be few and far between, I never thought to ask before I started this); you can say I do use mixes as a base in some cakes, but I also have scratch cakes to offer.

Let me share my experience with you. Before I begin I don't judge those who make cakes from boxes, it's an individual choice.
I too struggled with the whole scratch verses box mix cake. I was making doctored cake mixes and people liked them but many people began to ask me how I made my cakes, not how I decorated them but were they from scratch. I would avoid the answer. Many of these same people told me that they prefer cakes from scratch and I noticed they were the more mature crowd (45+). I admit I really felt like I was shortchanging them since many would admit that they used boxed mixes when in a hurry. So I decided to do some experiementing with scratch recipes. Now I have started baking totally from scratch. I found a basic yellow, white, and chocolate cake recipe that I have gotten used to baking and it is not much trouble at all. I have gotten more compliments about the new scratch cakes and wish that I could go back in time and use the scratch recipes on the people I made doctored mixes for. I am convinced that I lost those customers because they knew I was baking from a box and no longer wanted my doctored cakes from a box which many of them had minimal decorations anyway so the value could not be seen there. I agree with Sugarbunz post, if you aren't very familiar with making a scratch cake learn a recipe and always be honest with people. No doctored cake mix will ever taste homemade and no scratch cake will ever taste like a box, they are diiferent, not bad just different. Also a way people can tell the difference between the two is that the yellow box cake mixes have a few of those tale tale orange dots in the batter and they can be seen in the finished cake as well. As I stated before this was my individual experience and I feel much better and more honest since I have made this change. I hope this helps,Good luck.

OK, I'm doing a small birthday cake this week and it's the right time for me to try my first scratch cake.

I've been wanting to buy the Cake Bible. Would those of you who bake from scratch recommend that, or first trying a recipe from this site before investing in the book?

I'm on a very limited budget, but I've got a credit card and hope the book will be a good investment.

Depending on the type of celebration, I give people a choice... not always, just when kids and budgets are involved.

For a kids birthday party, I offer the choice of scratch (a little more $) or a favorite box flavor.
Most people will go with scratch but there are some people who don't have a preference and are just after the decorating.

For adult parties I always go with scratch.

It's one less decision you have to make.

I know some of the people who are talented decorators are unused to baking from scratch or have never baked a scratch cake. Some of the recipes I have seen posted here really aren't for beginners. Not that you couldn't follow the directions and have good end result, but little things like not knowing how to fold or cream something properly can foul up a scratch recipe.

So with no insult meant to anyone, I decided to offer a the recipe that was given to first year bakers in the 4-H clubs 50 years ago. There have been a lot of ten year olds who first tried baking with this recipe. It is inexpensive, easy, and definitely not tempermental. It only makes one layer so if you don't like it you haven't wasted much.

BUSY DAY CAKE

1 1/2 c. all-purpose flour
3/4 c. sugar
2 1/2 tsp. baking powder
3/4 c. milk
1/3 c. shortening/oil (I used oil.)
1 egg
1 1/2 tsp. vanilla extract (I used my best vanilla paste.)
1/2 tsp. salt
Grease and lightly flour (and parchment paper) an 8x8x2 or 9x2 baking pan. In a medium bowl add all ingredients. Beat with electric mixer until well combined. Beat 2 minutes at medium speed.
Pour into prepared pan. Bake in preheated 375 degree oven for 25-30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes in pan then turn on wire rack to finish cooling. Serves 9.

This would make an excellent Boston Cream Pie or shortcake.

When thinking about going into business, you need to know a couple of things to make this kind of decision.

1- What kind of price points will your market bear or who is your target demographic? There is a place for Walmart cakes and a place for Duff's cakes and everything in between. If you want to earn toward the upper end of the spectrum, you'd better learn to bake from scratch. A part of what you're being paid for is your ability to bake, not just frost.

2- Who will be working for you ? The major argument for using cake mix is consistency. Pretty much anyone can toss a couple of eggs, pudding and a cake mix into a bowl and have it come out cake. If you will have people baking for you, then mix based products help to ensure your results. It's like built in quality control.

Those are the things I would ponder in making my decision. I have to say, though, that the one thing that strikes me as dishonest is this " pre-mixed ingredients" line. You either use a mix or you don't. If a customer asks, I believe they deserve a straight answer.

I have chosen to only serve the higher end market. I don't do sheet cakes. I don't use mixes. I don't use shortening, and I don't use artificial flavors or colors. I am really proud of that. That also means that I charge almost double what most people in my area do. However, I have a great reputation and don't lack for business.